Fruit Crisp Recipes

FRUIT CRISP

Steps:

• Preheat oven to 375°F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
• For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
• Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

FRUIT CRISP BY HEART

Steps:

• Preheat the oven to 400 degrees F.
• For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
• For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
• Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

INDIVIDUAL FRUIT CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine blackberries, sugar, and cornstarch in a bowl. Place into an oven-safe ramekin.
• Combine flour, oats, sugar, butter, and allspice in a bowl; mix well to fully incorporate butter. Add to the top of the ramekin.
• Bake in the preheated oven until golden on top, about 20 minutes.

FRUIT CRISP

Steps:

• 1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
• 2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
• 3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
• 4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
• 5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.

FRUIT CRISP

Steps:

• Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie filling into baking dish. Stir in cranberries.
• Add flour, brown sugar, old-fashioned oats and ground cinnamon into bowl. Cut in butter with fork until well mixed. Stir in pecans. Sprinkle over pie filling.
• Bake about 30 minutes or until topping is browned.

FRUIT CRISP

Steps:

• Preheat the oven to 375°F Grease an 8 or 9 inch square baking dish.
• In a large bowl, toss the fruit with the granulated sugar and cornstarch; pour into prepared baking dish.
• In a food processor or in a bowl with a fork or pastry blender, combine the flour, margarine, brown sugar and cinnamon. mix and mash until the mixture becomes moist and crumbly., Sprinkle evenly over the top of the fruit in the baking dish.
• Bake for 35-45 minutes, until the fruit is bubbly and the topping is browned. Serve warm with ice cream or whipped cream.
• TIP: Fantastic fruit ideas: peeled, pitted and sliced peaches; cored, sliced apples, or pears; diced rhubarb; blueberries, strawberries, raspberries; pitted and quartered plums.

FRESH FRUIT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with fruit.
• In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over fruit. Cover fruit with remaining crumble mixture.
• Bake in preheated oven 45 minutes, until bubbly and golden.